Chicken Bow Tie Pasta
Chicken Bow Tie Pasta is similar to Chicken Spaghetti Casserole. This version is very creamy and has a kick since it includes queso cheese. This casserole never lasts more than a couple of days. My kids like to top it with Parmesan cheese. This is a comfort dish that I am sure you will enjoy. You could also add frozen peas or broccoli as a variation and to sneak some green in for the kids.
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Ingredients
- 1 1/2 boxes or packages of Farfalle Bow-tie Pasta (16-18 ounce)
- 4 Chicken Breasts -cooked and chopped or shredded
- 5 celery stalks
- 1 large bell pepper
- 16 ounces of Velveeta Cheese Block
- 1 cup of water
- 10 3/4 ounce can of Cream of Mushroom
- 10 3/4 ounce can of Cream of Chicken
- 15 ounce jar (425.2g) of Medium Tostitos Queso Cheese or available Medium Queso Cheese
- Seasonings: 1 teaspoon each of garlic powder or granulated garlic, seasoning salt, coarse black pepper
Supplies
- Large bowl that is microwave safe
- Pasta pot or large stock pot
- Strainer
- Large spoon
- Cutting board
- Measuring cup
Chicken Bow Tie Pasta Directions
- Chop up in small pieces the celery and bell pepper.
- Then, in a medium sized stock pot, fill half of the pot with cold water.
- Next, rinse off the chicken breasts and place in the pot. Then make sure you spray the sink with antibacterial spray after you remove the chicken, to prevent bacteria spread.
- Turn on the stove to medium high heat. Then boil the chicken breasts with the celery and bell pepper pieces. Add I teaspoon of each: pepper, garlic powder and seasoning salt.
- Then boil chicken for 20-25 minutes, depending on the thickness of the chicken breasts. Chicken should be cooked all the way through before removing.
- Once chicken is done, drain with the strainer and keep the cooked celery and bell peppers. Remove chicken and allow to cool on a plate or bowl.
- Cook pasta as per package directions and then drain.
- While the pasta is boiling, bone, chop, or shred chicken into pieces. I like to shred the chicken with my hands.
- Add the chicken and veggies to a large microwave safe bowl. Then add the cans of cream of mushroom and cream of chicken soup and stir until mixed.
- Next, chop up Velveeta cheese into small pieces and then add to cream mixture. Then heat up cream and cheese mixture for 6 minutes on high in the microwave. If you don’t have a microwave, cut the pieces smaller and when it bakes the cheese will melt.
- Then stir in the melted cheese.
- Add the jar of queso cheese to the drained bowtie pasta and mix.
- Now add the creamy cheese mixture to the pasta and mix well.
- You could either serve as is or bake on 350 degrees Fahrenheit covered with foil for 20 minutes. Then when you bake it, it will warm the entire dish again. So this is great for large family gatherings or parties. I usually do not bake it because I usually make as a make-ahead meal. When someone in my house is ready to eat, they just scoop out the portion they want and heat in the microwave for 2-3 minutes.
- Another optional variation would be to add frozen peas to the dish. Add them to the creamy mixture before you melt the cheese in the microwave.
For another great recipe, try my Cheese and Spinach Manicotti here: https://majorgates.com/recipes/cheese-and-spinach-manicotti/
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